Friday, May 17, 2013

Thai Salad With Sliced Chicken & Peanut Lime Dressing

I found a recipe on Pinterest for Choppped Thai Chicken Salad that looked sooooooo yummy that I just had to try it!  The only problem was that it called for some strange ingredients that I either had no idea what they were, couldn't find, or just wasn't comfortable putting in a salad (fish oil...BLEH!)  So I tweaked the ingredients and changed some things around and came up with a simplified version that's absolutely yumm-o-licious!  Here's what you'll need...

2 Cups shredded ICEBERG Lettuce (perfect texture & crunch for this salad!)
1 Cucumber - Diced or Shaved
1 Large Carrot - Diced or Shaved
1/2 Cup Diced Scallions (aka - green onions)
1/4 Cup Diced Fresh Cilantro
1 large or 2 small boneless skinless chicken breast
Thai Kitchen Sweet Red Chili (pictured below) - found in Thai aisle at any grocery store

1/4 Cup Water
1/4 Cup Peanut Butter
2 Cloves Minced Garlic
2 Tablespoons Soy Sauce
2 Tablespoons White Vinegar
1 heaping Tablespoon Sugar
2 Tablespoons Fresh Lime Juice
1 Tablespoon Olive Oil

1) Slather Raw Chicken Breasts with 3 Tablespoons of Thai Kitchen Sweet Red Chili and either grill or bake Chicken until cooked through and set aside. (I basted chicken with additional Sweet Red Chili Sauce as it was cooking - YUM!)
2)  Combine Iceberg Lettuce, Cucumber, Carrot, Scallions & Cilantro in large salad bowl and store in fridge to keep cool while you make the dressing

3) In a separate small bowl combine the Olive Oil, Lime Juice, Vinegar, Soy Sauce, Sugar, Garlic and Water and whisk until thoroughly mixed.  Add in the Peanut Butter and whisk until smooth and creamy.  

4)  Slice Chicken up and serve atop Salad - Drizzle dressing over top and serve immediately. 

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